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| STEVIE PARLE |
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| LEMON, RICOTTA & ALMOND CAKE. 03/05/13 |
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| Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful. |
| INGREDIENTS |
350g/12½oz unsalted butter, softened, plus extra for greasing
Serve 10 |
| METHOD |
In an electric mixer or with a wooden spoon and elbow grease, beat the butter and sugar together until it becomes lighter in texture and the mix is pale. Fold in the almond flour and baking powder and beat in the eggs, one at a time, until they are incorporated into the mixture. Stir in the lemon zest, ricotta and the juice at the end.
Pour the mixture into your tin and place on a baking tray — you may find the cake releases some of its fat during cooking, but don’t worry. Bake in the oven for 75–90 minutes, or until the cake is set and no longer wobbly in the middle (and an inserted skewer comes out clean) and the cake is nice and golden. Leave to cool completely, then serve with a good dollop of crème fraîche. |
| MORE BAKING |
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| CORNBREAD MUFFINS. 13/09/14 |
| These are best still warm or lightly grilled with butter. The addition of paprika makes them wonderfully smoky. Read more |
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| SODA BREAD 07/06/14 |
| Soda bread is a brilliant recipe to have up your sleeve - it's the fastest bread around. Read more |
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| BROWN YEAST BREAD. 24/05/14 |
| This is a Ballymaloe classic. The dough seems extremely wet when you put it in the tin, but fear not, it turns out very well. Read more |
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| PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14 |
| This is a perfect recipe if you don’t have any mozzarella to hand, and the crème fraîche/Parmesan substitute is really delicious and offsets the nutty broccoli perfectly. Read more |
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| PAIN D'EPICES. 15/03/14 |
| This is the French version of our ginger cake. Read more |
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| ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14 |
| The oil provides the richness, while the polenta provides the texture and the oranges give it a fragrant sweetness. A super, very pretty cake. This is gluten and dairy-free. Read more |
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| TORTA DE ACEITE. 22/02/14 |
| These crunchy and fennel-fragrant biscuits are surprisingly easy to recreate at home. Read more |
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| CLASSIC FOCACCIA. 22/02/14 |
| Read more |
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| CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14 |
| This cake even uses olive oil in the icing – it’s surprisingly delicious. I like to mix carrot and parsnip, but you can use one or the other if you want. Read more |
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| MARCELLA HAZAN'S APPLE CAKE. 25/10/13 |
| I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge. Read more |
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| CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13 |
| Read more |
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| BLACK FOREST GATEAU. 09/08/13 |
| Read more |
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| GLUTEN-FREE WALNUT BROWNIES. 05/07/13 |
| Read more |
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| GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13 |
| Read more |
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| GLUTEN-FREE BACCI DI DONNA. 05/07/13 |
| Read more |
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| GLUTEN-FREE RASPBERRY & POLENTA CAKE. 05/07/13 |
| Read more |
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| SAFFRON LOAF CAKE. 11/03/13 |
| Forego the usual addition of yeast and instead make a cake that resembles saffron sponge. Read more |
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| CORNBREAD. 27/10/12 |
| Stevie Parle's cornbread, inspired by flavours of the American deep south. Read more |